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Fruit Salsa with Cinnamon Chips

A vibrant mix of fresh fruits paired with warm, crispy cinnamon chips for a delightful snack that's family-friendly and easy to prepare.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American, Mexican
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Fruit Salsa
  • 1 cup strawberries, diced
  • 1 cup kiwi, diced
  • 1 cup mango, diced
  • 1 cup pineapple, diced
  • 1 tablespoon lime juice
  • 1 tablespoon honey
For the Cinnamon Chips
  • Cinnamon sugar (for dusting)
  • Tortilla chips for frying or baking

Method
 

Preparation
  1. In a large bowl, combine the diced strawberries, kiwi, mango, and pineapple.
  2. Add lime juice and honey, gently tossing to coat the fruits evenly.
Cinnamon Chips
  1. Preheat the oven to 350°F (175°C).
  2. Cut tortillas into triangles, brush with melted butter, and sprinkle with cinnamon sugar.
  3. Arrange the triangles on a baking sheet in a single layer.
  4. Bake for 10-12 minutes or until golden and crispy.
Serving
  1. Serve the fruit salsa with the homemade cinnamon chips.

Notes

Let the salsa sit for a few minutes after mixing to allow the flavors to mingle. For a twist, add jalapeño to the salsa or use store-bought cinnamon chips for convenience. Leftover salsa lasts about 3 days in the fridge, while cinnamon chips stay crispy for 1-2 days. Consider baking fresh chips when ready to enjoy the salsa again.